More than 150 gold and silver medals were handed out to chefs from hotels, colleges, contract caterers and local restaurants at this year’s Wessex Salon Culinaire.
Eleven of the gold medals were awarded in the Cold Chicken class, which proved the best-attended event at the competition. The wide range of hot, cold and restaurant service classes covered such topics as coffee, cocktails, marzipan modelling, fish, guinea fowl, gluten-free, vegan and induction cooking.
Guild vice president and event organiser Stephen Scuffel said the competition provided a perfect platform for chefs of all levels to gain experience of competitions but was especially valuable for student chefs.
“Competitions are a world away from work, and the Wessex Salon Culinaire, specifically, is a huge, adrenaline-fuelled feast of activity where fledgling chefs can cut their teeth competitively in a whole range of classes, while experiencing the thrill of performing under pressure,” he commented.
Wessex Salon Culinaire was sponsored by AAK, Broadland Farms Fresh Turkey, Major, Hobart, Pritchitts and Tilda, along with a host of local businesses including headline sponsor Coastline Produce and Hotel Terravina – whose Gerald Bassett (OBE and award-winning sommelier) opened the show.
By Angela Frewin
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